food

Last week I had the pleasure of cooking for a group of professionals that were meeting to discuss the student nutrition programming at Six Nations schools. Inspired by what they were talking about I prepared a menu that I feel reflected the content of their discussion. I hope the locally grown food helped root their

Markets are filling up with summer favourites like sweet corn, all sorts of berries and more. I feel an often underappreciated vegetable group is the summer squash. A few varieties that fall into this category are crookneck, scallop (patty pan) squash, marrow and zucchini. These underappreciated vegetables are great at any stage of their growth.

Last Wednesdays event at the Our Sustenance greenhouse marked the end of the most recent instalment of Healthy Roots. I was asked to prepare some tasty seasonal food for the event. Even with the unseasonal amount of rain we’ve been having there were still a lot of fresh local ingredients to cook with. It was

I am fond of this time of year for many reasons. The most recent reason I’ve added to the list is harvesting the scapes from fall planted garlic. This is the second growing season that I’ve participated in growing more than I could in a typical home garden. The scapes are the young, tender stocks

It was nearly two years ago that I woke up and realized I had the confidence to make a change in my life. It was time to start a journey to authentically connect with the land by engaging in meaningful reciprocal relationships with food and community. This happened during strawberry season when I was doing

I have a habit of taking on too much. I have a hard time saying no and I occasionally don’t ask for help when I need it. Each time I extend myself beyond what I’m capable of I get better at being able to set realistic boundaries for myself and my capabilities. The lessons learned